Butter Bean and Carrot Soup Recipe



Butter Bean and Carrot Soup Recipes

Ingredients :

100 g

225 g

1

850 ml

15 ml

dried butter beans, soaked and drained

carrots, chopped

small onion, sliced

pints white or vegetable stock

chopped coriander or parsley

salt and ground black pepper

Method :
  1. Simmer the beans, carrots, onion and stock in a large, covered pan for 11/4 -11/2 hours, or until the beans are just tender.

  2. Remove a few of the whole beans with a slotted spoon and set aside.

  3. Liquidize the remaining vegetables and the stock in a blender, purée in a food mill or pass through a sieve.

  4. Return to the rinsed pan and season with salt and pepper.

  5. Add the reserved whole beans and heat through.

  6. Serve garnished with the chopped herb.

Serves 4

Per Serving : negligible fat, 7 g fiber.


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